cooking time

30 minutes

Serves

8-10 persons.

Taste

Mild spicy

Type

Easy and quick

INGREDIENTS

1) 12 pieces ….Chicken (with bones )

2) 2 Onions medium size (sliced)

3)1 Garlic … whole head

4)1 inch Ginger

5)2 Carrot …. Medium  size

6) 3 Bay leaves

7) 7 – 8 Cloves

8) 1 tsp Peppercorns

9) 1 inch Cinnamon

10) stick 2  pieces

11)1 tsp Cumin

12) 2 tsps Coriander Whole dried

13)  Salt – ( to taste )

14) 3 tbsps Oil

15) 8 cups Water

Method

In a stock pot heat the oil, add all the vegetables together and cook till gently brown.

Add the dry spices and cook for 2 more minutes.

Now add the chicken piece and brown them till evenly colored.

Now add salt and 8 cups of water.

Let it boil over high heat. Once it starts boiling lower the heat and let the liquid simmer for 50 mins with the lid on. You should have about 7 cups of Yakhni. Once done, take it off the stove and let it rest for 20 mins. Check for salt, add more if needed.

Use a strainer to strain the liquid in to a bowl and take out the chicken and shred it in a serving bowl. Set aside.

Let the broth cool down till a layer of fat appears on the top of the bowl. Take a spoon and slowly skim it off. Once done heat it before serving.

Add the hot broth to the bowl containing the shredded chicken pieces.

Serve it with a squeeze of Lemon Juice.

Serves

8-10 persons